Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

Beef Broth Based Chili - No Tomato

Print recipe & shopping list
Submitted by:
Rating: 
Makes: 16 servings adjust
Make this recipe as spicy as you want it. Sometimes we make it extra spicy and sometimes we make it extra mild. If you're allergic to tomatoes or can't eat them for any reason, this chili is for you.

1 serving = 1 Cup
11g carb per serving

Directions

Ingredients

  • 2 12 pounds Ground Hamburger

Step 1

Brown Hamburger.

Ingredients

  • 1 tablespoon Oregano
  • 2 tablespoons Chili Powder
  • 14 teaspoon Cayenne Pepper
  • 1 tablespoon Paprika
  • 14 cup Sugar
  • 3 tablespoons Flour
  • 2 tablespoons Cumin
  • 12 teaspoon Black Pepper

Step 2

Mix all spices, sugar & flour together.

Ingredients

  • 4 cloves Garlic, minced (or use garlic salt/powder)

Step 3

Put hamburger, spice mixture and garlic into stock pot.

Ingredients

  • 14 cup Olive Oil
  • 1 large Red Onion, minced
  • 2 Green Peppers, minced
  • 1 can Black Beans, (for spicier version use 2 cans of bush's hot chili beans in place of all three cans of miscellaneous beans in this recipe)
  • 1 can Canned Light Kidney Beans
  • 1 can Canned Red Kidney Beans
  • 2 cans Beef Broth, diluted according to directions on the package
  • 1 Chile Pepper, pod - minced *optional

Step 4

Add Olive Oil, Peppers, Onion, Beans & Broth.

Ingredients

  • 1 box Elbow Macaroni Pasta, or spaghetti
  • 1 box Oyster Crackers
  • 1 bag Shredded Mexican Blend Cheese

Step 5

Simmer at least 2 hours. Prepare pasta according to package directions. Serve chili over pasta. Top with cheese and oyster crackers.
Kitchen Monki sign up